Pomegranate molasses is available at Middle Eastern markets and some grocery stores, and online.

Preparation

Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.

Gently toss lemon slices with sage, sugar, and 1 tablespoon oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15–20 minutes. Let cool.

Whisk pomegranate molasses, allspice, and remaining 1 tablespoon oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.

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Recent Review

Amazing favors!! I've made this many times since first discovering the recipe here. The first few times were exactly to the recipe. I've found that the small lemons at the grocery store are less likely to be bitter. I made a batch of the salad dressing and took it out on a 3 week sailing trip....made the recipe without lemons or onions and also without parsley because I just didn't have those things....just tomato, mint, and dressing and still delicious. Love it with arugula micro greens.